in Germany, Soup Recipes

Asparagus soup

updated

Spread the love

Ingredients for 4 servings:

  • 400 g asparagus
  • 1 liter of water
  • 1 tsp salt
  • 50 g butter
  • 50 g flour
  • 1 egg yolk
  • 1 pinch of nutmeg
  • lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash and peel the asparagus, trimming off any woody ends. Boil the peels and ends in salted water for about 15 minutes. Strain through a fine sieve and bring the asparagus water back to a boil. Add the asparagus, cut into 3 cm pieces, and simmer for another 15 minutes. Make a roux with the butter and flour and add the asparagus water. If that’s not enough, add water or broth (never instant!). Add the asparagus pieces, either whole or pureed, to the soup, peel them with the egg yolk, and season with nutmeg and lemon juice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Venison medallions on creamed porcini mushrooms

Green bean soup